Baked frittata. Ingredients. Method. Variation. Equipment. Nutrition. Preparation and cooking skills Bake, beat, dice, grate, mix, slice.
|
|
- Jeffrey Pitts
- 5 years ago
- Views:
Transcription
1 Baked frittata Serves 4 1 tablespoon oil 1 onion, diced 4 eggs 1 cup milk 2 kumara, grated 3 silverbeet leaves, finely sliced pinch salt pepper to taste 1. Preheat oven to 180 C. 2. Heat oil in a frying pan over low heat. Add onion and cook until soft. Set aside to cool. 3. Beat eggs and milk in a large bowl. 4. Add kumara and silverbeet. 5. Add cooked onions, salt and pepper, mix well. 6. Place in baking dish and bake for minutes until the mixture is set and golden brown. 7. Remove from oven, allow to cool slightly and serve. Variation Use seasonal vegetables in place of silverbeet e.g. grated carrots, diced tomato, chopped broccoli, chopped capsicum. Nutrition This recipe has a good combination of foods from different food groups. Eating plenty of different coloured vegetables means you ll get a wide range of nutrients which help you to learn and grow, and stop you from getting sick. Equipment Baking dish Cutting board and knife Egg beater or whisk Frying pan Grater Large bowl Measuring cups Measuring spoons Preparation and cooking skills Bake, beat, dice, grate, mix, slice. heartfoundation.org.nz
2 Carrot salad Serves 4 3 carrots, peeled into ribbons 1 tablespoon lemon juice 1 tablespoon oil ½ cup chopped herbs (fennel, dill, parsley, coriander) 1. Place carrots into a bowl. 2. Mix lemon juice, oil and herbs together. 3. Add to carrots and toss. 4. Cover and leave in refrigerator for flavours to develop. Variations Use grated beetroot in place of half of the peeled carrots. Add ½ teaspoon ground cumin or ground ginger in place of the herbs. Equipment Bowl Cutting board and knife Measuring cups Measuring spoons Vegetable peeler Preparation and cooking skills Chop, mix, peel, use herbs and spices to flavour dishes. Nutrition Carrots are a good source of vitamin A which is good for your eyes. Eating plenty of different coloured vegetables means you ll get a wide range of nutrients which help you to learn and grow, and stop you from getting sick. heartfoundation.org.nz
3 Chilli beans with eggs Serves 4 1 tablespoon oil 1 onion, diced 1 x 400 gram can chilli beans 1 x 400 gram can chopped tomatoes or 4 tomatoes, chopped 2 cups corn kernels 1 capsicum, deseeded and sliced 4 eggs 1. Heat oil in a large saucepan over low heat. 2. Add onion and cook until soft. 3. Add chilli beans, tomatoes, corn and capsicum and simmer until the sauce has reduced and thickened. 4. Make four holes in the mixture and break an egg into each hole. 5. Cover with a lid and cook over low heat until the eggs are cooked, approximately 7-10 minutes. 6. Remove from heat. Carefully lift out vegetable mixture and an egg into each serving bowl. Serving suggestion Serve with cooked brown rice. Variation Add diced celery, grated carrot and chopped kumara in place of corn kernels. Nutrition Eggs are a great source of protein and vitamins which help you to grow and build strong muscles. Equipment Can opener Cutting board and knife Large saucepan with lid Measuring cups Measuring spoons Serving spoon Wooden spoon Preparation and cooking skills Chop, dice, poach, reduce, simmer, slice. heartfoundation.org.nz
4 Zesty courgette muffins Makes 24 mini muffins oil spray 1 cup white flour 1 tablespoon baking powder pinch salt 1 cup wholemeal flour 2 tablespoons sugar ½ teaspoon cinnamon 2 teaspoons orange zest 1-2 courgettes, grated 1 egg ¾ cup milk ¼ cup orange juice ¼ cup oil 1. Preheat oven to 180 C, spray muffin pans with a little oil. 2. In a large bowl, sift white flour, baking powder and salt. Add wholemeal flour. Mix well. 3. Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre. 4. In a small bowl, beat egg, milk, juice and oil together, then pour into dry ingredients, stir until just combined. Spoon mixture into the muffin pans. 5. Place in preheated oven and bake for minutes until golden. The muffins are cooked when a skewer comes out clean when inserted into the middle. 6. Allow to cool slightly then transfer to a wire rack to cool completely. Variations Use grated carrot in place of the courgette. Garnish with sliced orange flesh or grated courgette peel. Equipment Dessert spoon Egg beater or whisk Grater Large bowl Measuring cups Measuring spoons Mini muffin pans Sieve Small bowl Wire cooling rack Wooden spoon Preparation and cooking skills Bake, beat, grate, mix, sift, stir, zest. Nutrition Eating plenty of different coloured vegetables means you ll get a wide range of nutrients which help you to learn and grow, and stop you from getting sick. heartfoundation.org.nz
5 Dhal curry with cauliflower and spinach Serves 4 2 tablespoons oil 1 onion, chopped pinch salt 3 cloves garlic, crushed 1 tablespoon minced ginger 2 tablespoons curry powder 1 cup dried red lentils 6 cups water 2 tomatoes, diced ½ cauliflower, sliced into small pieces 2 cups washed and roughly-chopped spinach pepper to taste 1. Heat oil in a large saucepan over low heat. 2. Add onion and salt and cook until soft. 3. Add garlic, ginger and curry powder. Stir for 1 minute. 4. Add lentils, water and tomatoes. Cook for approximately 30 minutes or until the lentils are soft. 5. Add cauliflower and cook for 5 minutes. 6. Mix spinach through and cook for 1 minute. 7. Add pepper, spoon into serving dishes and serve. Variation Use canned chickpeas or black beans in place of the lentils and reduce the cooking time. Nutrition Eating plenty of different coloured vegetables means you ll get a wide range of nutrients which help you to learn and grow, and stop you from getting sick. Eating whole grain foods and starchy vegetables gives you fuel for energy, dietary fibre, vitamins and minerals. These foods contain carbohydrate which helps you to concentrate, learn and keep active. Equipment Cutting board and knife Large saucepan Measuring cups Measuring spoons Serving spoon Wooden spoon Preparation and cooking skills Chop, dice, mix, simmer, slice, stir, use herbs and spices to flavour dishes. heartfoundation.org.nz
6 Potato rosti Serves 4 4 potatoes, grated 2 tablespoons oil 1. Place grated potato in a colander, rinse in cold water. 2. Squeeze out as much water as possible, place in a bowl. 3. Heat oil in a large frying pan over a medium heat. 4. Place spoonfuls of potato in the pan without crowding. 5. Fry on one side without moving until it becomes loose from the bottom of the pan. 6. Flip with a spatula and fry the other side, pressing down to flatten slightly. 7. Cook for another 5 minutes or until cooked through and golden brown on each side. 8. Remove from pan and serve. Serving suggestions Serve with baked popcorn chicken. Serve with a poached egg on top. Serve with steamed seasonal vegetables, e.g. chopped broccoli, chopped cauliflower, sliced carrot, green beans, sliced courgettes. Equipment Bowl Large frying pan Large spoon Measuring spoons Spatula or fish slice Preparation and cooking skills Grate, fry. Nutrition Potatoes, yams, taro, green banana, corn and kumara are called starchy vegetables. Starchy vegetables provide energy for your body. Peeling potatoes and kumara can reduce the amount of dietary fibre, vitamins and minerals in them. Leave the skins on wherever possible. heartfoundation.org.nz
7 Steamed vegetables Serves 4 1 kumara, sliced into 2-3cm pieces 1 cup bite-size pieces cauliflower 2 carrots, sliced into 2-3cm pieces 1 cup bite-size pieces broccoli 2 courgettes, sliced into 2-3cm pieces 1. Half fill a large saucepan with water. Place a colander over saucepan and check that the water does not touch the colander. 2. Bring the water to a boil over high heat. 3. When steam starts to emerge from the pot, reduce the heat to medium. 4. Add the vegetables to the colander according to their steaming times: Start with the kumara as it has the longest cook time, cover with the lid and steam for 3 minutes. Then add the cauliflower, cover with the lid and steam for 2 minutes. Add the carrots and broccoli, cover with the lid and steam for 2 minutes. Lastly add the courgettes, cover with the lid and steam for 3 minutes. 5. Remove from heat carefully. Spoon vegetables into a dish and serve. Serving suggestions Season with pepper. Add cheese sauce. Equipment Colander, steamer basket or sieve Cutting board and knife Large saucepan with lid Measuring cups Serving spoon Preparation and cooking skills Boil, slice, steam. Recommended steaming times Kumara, 2-3cm pieces Cauliflower, bite-size pieces Carrots, 2-3cm pieces Broccoli, bite-size pieces Courgettes, 2-3cm pieces 10 min 7 min 5 min 5 min 3 min heartfoundation.org.nz
8 Vegetable and bean burgers Serves 4 1 can butter beans, drained and rinsed 2 carrots, grated 2 courgettes, grated 1 clove garlic, crushed 2 eggs ½ cup dry breadcrumbs 1 tablespoon oil 4 wholemeal burger buns 4 teaspoons tomato sauce ½ lettuce, torn into pieces 2 tomatoes, sliced 1. Place beans into a bowl and mash. 2. Mix mashed beans with grated carrots, courgette, garlic, eggs and breadcrumbs. 3. Heat oil over medium heat in large frying pan. 4. Spoon mixture into frying pan, a few at a time, avoid overcrowding. 5. Cook on both sides until golden brown and cooked through. 6. Remove patties from the frying pan and place on paper towels on a board, keep warm. Repeat if necessary. 7. Serve patty in burger buns with tomato sauce, lettuce and tomato. Variations Use grated beetroot or grated kumara in place of the carrot or courgettes. Use chickpeas or kidney beans in place of butter beans. Equipment Bowl Colander Cutting board and knife Grater Large frying pan Measuring cups Measuring spoons Paper towels Potato masher Spatula or fish slice Large spoon Preparation and cooking skills Drain, fry, grate, mash, mix, slice. Nutrition Legumes are full of protein and dietary fibre. Protein helps you to grow and build strong muscles, while fibre keeps things moving in your digestive tract and helps keep you full for longer. Examples include: lentils, butter beans, cannellini beans, red kidney beans, peas, chickpeas and soybeans. heartfoundation.org.nz
9 Vegetable tom yum soup Serves grams rice noodles 2 tablespoons oil 2 eggplants, diced 2-3 tablespoons tom yum paste 3 cups water 1 vegetable stock cube cup coconut milk 4 bok choy, coarsely chopped 400 grams tofu, diced 2 tablespoons lemon or lime juice 2 cups bean sprouts 3 spring onions, sliced ½ cup chopped fresh coriander 1. Add rice noodles to a medium saucepan of water and bring to boil, then reduce heat and simmer for 5-8 minutes or until tender, then drain, rinse and run under cold water. Leave to one side. 2. Heat oil in a large saucepan over low heat. 3. Add eggplant and cook, stirring for 5 minutes. 4. Add tom yum paste, water, stock and coconut milk. Bring to a boil then reduce heat and simmer covered for 10 minutes or until eggplant has softened. 5. Stir bok choy and tofu into soup and bring back to a simmer. 6. Remove from heat and stir lemon juice into soup. 7. Mix bean sprouts, spring onions and coriander together in a bowl. 8. Divide noodles among serving bowls. 9. Ladle soup over noodles and sprinkle with sprouts, spring onion and coriander mixture. Serving suggestion Use other seasonal vegetables in place of mung bean sprouts, e.g. sliced cucumber, chopped broccoli, diced capsicum. Equipment Bowls Colander Cutting board and knife Kitchen scales Ladle Measuring cups Measuring spoons Large saucepan with lid Medium saucepan Serving spoon Wooden spoon Preparation and cooking skills Boil, chop, dice, drain, simmer, slice, stir. Nutrition Thai food is well known for its strong aromatic flavours, spiciness and using a variety of vegetables. Eating plenty of different coloured vegetables means you ll get a wide range of nutrients which help you to learn and grow, and stop you from getting sick. heartfoundation.org.nz
10 Vegetable rice paper rolls Serves 4 (3 spring rolls each) 12 rice paper sheets ½ avocado, sliced Fillings ½ cup roughly chopped coriander ¼ cup Thai basil leaves ½ cup thinly sliced capsicum 1 carrot, sliced into thin sticks ¼ cucumber, sliced into thin sticks 1 cup lettuce, finely sliced lettuce ½ cup mung beans ¼ cup roasted and chopped peanuts ½ cup shredded cooked chicken 1. Dip the rice paper sheets in cold water, lay out on a clean bench top and let them soften for a minute. 2. Select from the different fillings to make ½ cup. Place in the middle of each softened rice paper sheet. 3. Fold the left- and right-hand side of each sheet towards the middle. Repeat. 4. Roll into a cylinder shape. 5. Serve immediately or refrigerate until ready to serve. Serving suggestions Serve with a Asian-style dipping sauce. Tips You don't need to soak the rice paper sheets, just wet them, they will soften after a minute. Arrange filling so that all the pieces are in the middle of the rice paper sheet and parallel to the edge of the bench. Be careful not to overfill the rice paper sheets as this will make it harder to roll them into cylinders. Equipment Bowls Cutting board and knife Measuring cups Measuring spoons Preparation and cooking skills Chop, handle poultry, roll, shred, slice. Nutrition Eating plenty of different coloured vegetables means you ll get a wide range of nutrients which help you to learn and grow, and stop you from getting sick. heartfoundation.org.nz
11 Lesson: We are learning to: Success criteria: I am successful when I can Evaluate the outcome: What went well? What did not go well? What could be improved? heartfoundation.org.nz
12 Foods and functions Eating a variety of foods from all the food groups helps you get enough energy, nutrients, vitamins and minerals to grow and be healthy. 1 Cut out each picture and its matching nutrients and health benefits. 2 Place each picture and matching words in its correct food group in the table on the next page. Hint: there will be more than one picture in each group. Key nutrients vitamins, minerals and fibre healthy fats carbohydrates and fibre calcium protein and minerals Health benefits muscle growth and repair energy protecting our health and keeping full for longer healthy heart teeth 1 heartfoundation.org.nz
13 Food group Key nutrients Health benefits vegetables & fruit grain foods & starchy vegetables legumes, fish, seafood, eggs, poultry & lean meat milk, yoghurt & cheese healthy oils, nuts & seeds 2 heartfoundation.org.nz
14 Foods and functions Teacher Copy Eating a variety of foods from all the food groups helps you get enough energy, nutrients, vitamins and minerals to grow and be healthy. 1 Cut out each picture and its matching nutrients and health benefits. 2 Place each picture and matching words in its correct food group in the table on the next page. Hint: there will be more than one picture in each group. Key nutrients To complete this task digitally: 1. Use a snipping tool to copy your image or text. 2. Click Paste (Ctrl+V) at the place where you want your image or text. vitamins, minerals and fibre healthy fats carbohydrates and fibre calcium protein and minerals Health benefits muscle growth and repair energy protecting our health and keeping full for longer healthy heart teeth 1 heartfoundation.org.nz
15 Food group Key nutrients Health benefits vegetables & fruit vitamins, minerals and fibre protecting our health and keeping full for longer grain foods & starchy vegetables carbohydrates and fibre energy legumes, fish, seafood, eggs, poultry & lean meat protein and minerals muscle growth and repair milk, yoghurt & cheese calcium teeth healthy oils, nuts & seeds healthy fats healthy heart 2 heartfoundation.org.nz
16 Label the food groups Lasagne Serves 4 ½ tablespoon oil 200 grams beef mince 1 onion, diced 1 clove garlic, peeled and crushed 1 ½ cups chopped fresh seasonal vegetables, e.g. carrots, celery, courgettes, mushrooms 250 grams ready-made pasta sauce 1 tablespoon oil 1 ½ tablespoons flour 1 cup milk ½ cup grated tasty cheese 2 sheets fresh instant lasagne 2-3 bunches spinach, washed and stems removed Meat sauce 1. Heat oil in a heavy-based frying pan (with a fitting lid) over a medium heat. 2. Add mince, stirring until brown on all sides. 3. Add onions, garlic and chopped vegetables, and simmer for 5 minutes. 4. Add pasta sauce. Bring to the boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. If the mixture becomes too thick, add a little extra water. Cheese sauce 1. Heat oil in saucepan over low heat, add flour and stir for approximately 1 minute. 2. Add a quarter of the milk and stir until the mixture is smooth. Repeat three times until all milk has been added. 3. Continue to simmer the sauce, stirring often until it is smooth and thick. 4. Stir through ½ cup cheese (the rest of the cheese will be used for the topping). To assemble 1. Preheat oven to 200 C. 2. Lightly oil a deep-sided ovenproof dish. 3. Place a lasagne sheet at the bottom of the dish. Add ½ the mince mixture, then a layer of the spinach, then half the cheese sauce. 4. Place the other lasagne sheet on top of the cheese sauce. Top with the remaining mince and spinach. 5. Finish with the rest of the cheese sauce and sprinkle with remaining cheese. 6. Bake in preheated oven for minutes or until golden brown on top. 1 heartfoundation.org.nz
17 1 Use the lasagne recipe and the Visual Food Guide (VFG) to complete the following. a) Label the VFG food groups that you can see on the food product below. b) Categorise the food product ingredients into the food groups table. b) Categorise the food product ingredients into the food groups table. Vegetables & fruit Grain foods & starchy vegetables Milk, yoghurt & cheese Legumes, fish, seafood, eggs, poultry & lean meat 2 heartfoundation.org.nz
18 Label the food groups Teacher Copy Lasagne Serves 4 ½ tablespoon oil 200 grams beef mince 1 onion, diced 1 clove garlic, peeled and crushed 1 ½ cups chopped fresh seasonal vegetables, e.g. carrots, celery, courgettes, mushrooms 250 grams ready-made pasta sauce 1 tablespoon oil 1 ½ tablespoons flour 1 cup milk ½ cup grated tasty cheese 2 sheets fresh instant lasagne 2-3 bunches spinach, washed and stems removed Meat sauce 1. Heat oil in a heavy-based frying pan (with a fitting lid) over a medium heat. 2. Add mince, stirring until brown on all sides. 3. Add onions, garlic and chopped vegetables, and simmer for 5 minutes. 4. Add pasta sauce. Bring to the boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. If the mixture becomes too thick, add a little extra water. Cheese sauce 1. Heat oil in saucepan over low heat, add flour and stir for approximately 1 minute. 2. Add a quarter of the milk and stir until the mixture is smooth. Repeat three times until all milk has been added. 3. Continue to simmer the sauce, stirring often until it is smooth and thick. 4. Stir through ½ cup cheese (the rest of the cheese will be used for the topping). To assemble 1. Preheat oven to 200 C. 2. Lightly oil a deep-sided ovenproof dish. 3. Place a lasagne sheet at the bottom of the dish. Add ½ the mince mixture, then a layer of the spinach, then half the cheese sauce. 4. Place the other lasagne sheet on top of the cheese sauce. Top with the remaining mince and spinach. 5. Finish with the rest of the cheese sauce and sprinkle with remaining cheese. 6. Bake in preheated oven for minutes or until golden brown on top. 1 heartfoundation.org.nz
19 1 Use the lasagne recipe and the Visual Food Guide (VFG) to complete the following. Tip: download the VFG from our website and display this in the classroom. Teacher Copy a) Label the VFG food groups that you can see on the food product below. b) Categorise the food product ingredients into the food groups table. milk, yoghurt & cheese vegetables & fruit legumes, fish, seafood, eggs, poultry & lean meat grain foods & starchy vegetables b) Categorise the food product ingredients into the food groups table. Vegetables & fruit Grain foods & starchy vegetables Milk, yoghurt & cheese Legumes, fish, seafood, eggs, poultry & lean meat spinach tomato carrot onion pasta sauce flour instant lasagne milk tasty cheese beef mince 2 heartfoundation.org.nz
20 The Visual Food Guide Eating a variety of foods from all the food groups helps you get enough energy, nutrients, vitamins and minerals to grow and be healthy. 1 Use the word list to fill in the blanks on the Visual Food Guide below. Word list grain foods & starchy vegetables healthy oils, nuts & seeds milk, yoghurt & cheese vegetables & fruit legumes, fish, seafood, eggs, poultry & lean meat eat most eat some Cut back on junk foods, takeaways & foods or drinks high in sugar, salt or saturated & trans fats 1 heartfoundation.org.nz
21 The Visual Food Guide Teacher Copy Eating a variety of foods from all the food groups helps you get enough energy, nutrients, vitamins and minerals to grow and be healthy. 1 Use the word list to fill in the blanks on the Visual Food Guide below. Word list grain foods & starchy vegetables healthy oils, nuts & seeds milk, yoghurt & cheese vegetables & fruit legumes, fish, seafood, eggs, poultry & lean meat eat most vegetables & fruit eat some grain foods & starchy vegetables legumes, fish, seafood, eggs, poultry & lean meat milk, yoghurt & cheese healthy oils, nuts & seeds Cut back on junk foods, takeaways & foods or drinks high in sugar, salt or saturated & trans fats 1 heartfoundation.org.nz
22 Sensory evaluation Sensory evaluation uses sight, smell and taste to give feedback on food products. My food product: 1 Select or circle the words below that describe your food product. Appearance Taste/flavour Aroma/smell Texture appetising clean colourful dull fizzy flat fresh golden large lumpy messy rough round rustic smooth stringy acidic bitter bland citrus fruity mild rich rotten salty savoury soggy sour spicy strong sour tangy tart weak cheesy fishy floral fragrant fresh herby musty perfumed pungent rotten scented stinky sweet chewy creamy crisp crumbly crunchy dry firm flaky fluffy hard liquid moist mushy slimy smooth soft sticky 2 Rate your food product using the scale below. Select or circle the number that best describes your response. I really don t like it I dislike it slightly I neither like nor dislike it I like it slightly I really like it What could you do differently to improve the rating of your food product next time? 1 heartfoundation.org.nz
Corned silverside fry-up
Corned silverside fry-up 1 onion, finely chopped 4 cups cooked, chopped root vegetables, e.g. kumara, potato, carrot, taro 2 cups cooked, chopped corned silverside ¼ cabbage, diced 2 tomatoes, sliced 1.
More informationVeg-up macaroni cheese
Veg-up macaroni cheese Ingredients Serves 4 2 cups macaroni 4 cups cauliflower and broccoli florets 2 tablespoons oil onion, finely chopped 3 tablespoons flour 3 cups milk 2 cups grated cheese tomato,
More informationPick n mix smoothie. Ingredients. Method. Equipment. Serving suggestions. Preparation and cooking skills Blend, chop, peel.
Pick n mix smoothie Ingredients Serves 2 cup milk 2 tablespoons plain yoghurt ½ banana, peeled, chopped ½ large apple, cored, chopped Pick n mix options (choose one of the following): cup chopped spinach
More informationWedges with tomato salsa
Wedges with tomato salsa Ingredients Serves Wedges potatoes, washed and sliced into wedges tablespoon oil Tomato salsa tomatoes, cored and diced / spring onion, finely sliced pepper to taste teaspoon sweet
More informationCourgette fritters. Ingredients. Method. Serving suggestion. Equipment. Variation. Tip. Nutrition
Courgette fritters Ingredients Serves 4 2 eggs ¼ cup milk cup wholemeal flour teaspoon baking powder 1 cup grated courgette, well-drained 1 tablespoon of oil pinch salt pepper to taste Method 1. Beat the
More informationSilver beet, potato and pearl barley rissoles
Silver beet, potato and pearl barley rissoles 1 bunch silver beet 500 g pearl barely 1.5 kg potatoes 1 cup breadcrumbs 2 onions 4 garlic cloves 1 bunch parsley 1 cup potato flour 2 tbs veg. stock pepper
More informationGreen Mango Smoothie. Ingredients. Method. SERVES 1 PREP 5mins COOK 0min V GF EF NF D. 1 Blend all ingredients till smooth.
Green Mango Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF NF D 3/4 cup milk 1 Blend all ingredients till smooth. 30g vanilla protein powder 2 tbs rolled oats (or brown rice/quinoa flakes if gluten free)
More informationFavourite Family Meals Simple and satisfying recipes for any day of the week
Favourite Family Meals Simple and satisfying recipes for any day of the week BLT DIP WITH POPPY SEED TORTILLA CHIPS 5 medium flour tortilla(s) 1 large egg white(s), lightly beaten 2 tsp poppy seeds 4 rashers
More informationCONTENTS GOLD PEPPADEW & FETA MEDITERRANEAN JALAPEÑO. Terrific Toad-In-The-Hole 6. Pea & Pesto Sausage Lasagna 8. Mustardy Sausage Rolls 10
1 CONTENTS GOLD Terrific Toad-In-The-Hole 6 Pea & Pesto Sausage Lasagna 8 Mustardy Sausage Rolls Full English Breakfast with a Twist 12 Sausage, Onion & Mustard Tart 1 PEPPADEW & FETA Hip n Happenin Sausages
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION
SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 7 Recipe Booklet During year 7 food technology you will be making the following recipes. Keep this recipe booklet at HOME so that you always know the basic
More informationIndian Rice Pilaf. Type: Main/side Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: onion INGREDIENTS:
Indian Rice Pilaf Type: Main/side Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: onion Whisk Bowls Measuring cups & spoons ¼ cup water 1 can chicken broth 1 cup long grain rice 1/8 t
More informationGet ready for the nudge challenge. This recipe book has been designed so you can easily get points on the scoreboard, for you and your team.
recipes Get ready for the nudge challenge. This recipe book has been designed so you can easily get points on the scoreboard, for you and your team. Cook your way through the nudge challenge book - breakfast,
More informationZucchini & Corn Muffins
Zucchini & Corn Muffins Zucchini & Corn Muffins Makes: 18 Ingredients: 2 large zucchini, grated 1 cup frozen or fresh corn kernels 150g lean bacon pieces 140g grated cheese 1 teaspoon celery salt 2 garlic
More informationBlueberry Nectarine Porridge
Blueberry Nectarine Porridge SERVES 1 PREP 5mins COOK 15mins V GF EF This gluten-free porridge makes excellent use of summer fruits. 1/2 cup quinoa 1 cup milk 2 tsp vanilla extract 2 tsp honey 1/2 cup
More informationMediterranean. Recipe Collection
Mediterranean Recipe Collection Greek Salad This healthy salad comes straight from the islands of Greece. This tasty Greek salad is a classic Mediterranean diet recipe that s easy and delicious. 3 Tbsp
More informationStracciatella Soup with Baby Spinach Serves 4 $1.85 per serve Preparation time: 10 minutes, cooking time: 5 minutes
Stracciatella Soup with Baby Spinach $1.85 per serve Preparation time: 10 minutes, cooking time: 5 minutes 2 eggs 4 cups chicken stock, salt reduced 2 tbsp parmesan cheese, finely grated 2 cups baby spinach
More informationBerry and Yoghurt Breakfast Cups
NAME: CLASS NAME: Lesson 1 Production: Berry and Yoghurt Breakfast Cups Working Solo 5 tablespoons frozen mixed berries Tray to collect ingredients ½ cup Greek vanilla yoghurt Metal spoons 2 large strawberries
More informationNCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes
NCFE Food and Cookery 1. Briefs 2. Preparation 3. Recipes The Brief Cultural Fusion Foods From Around the World Recipe 1 Starter: Vegetable Soup with Bread Rolls Main: Koftas with Salsa Sauce Recipe 2
More informationWinter 2018 PURE BRILLIANCE
Winter 2018 PURE BRILLIANCE Because we re passionate about ensuring cooking and creating delicious food is simple and easy for everyone, we ve put together a set of easy to follow recipes that transform
More informationFruit Fusion. Dippy Dippers. Method
Dippy Dippers ½ carrot ¼ red or yellow pepper ¼ cucumber 1 x 15ml tablespoon hummus 1 x 15ml tablespoon plain yogurt 3 fresh chives Chopping board, vegetable peeler, teaspoon, plastic plate School will
More informationMonday. Asian-Style Dishes
Monday Asian Turnovers For the Dipping Sauce: 240 ml soya sauce 120 ml rice wine vinegar 1 1 2 tsp sugar 1 2 tsp red pepper flakes 25 g finely chopped coriander Combine all the ingredients 1 hour before
More informationMEAL Beef burger with green salad, and orange juice MEAL. Beef burger with green salad, and orange juice year olds.
Beef burger with green salad, and orange juice Beef burger with green salad, and orange juice Beef burger Burger bun Salad 90g 70g Beef burgers This recipe makes 4 portions of about 90g. 1 tablespoon olive
More informationSummer. Entertaining. Recipe ebook. Brought to you by
Summer Entertaining Recipe ebook 2 Brought to you by Celebrate summer the Mediterranean way Contents Welcome the warm weather by celebrating with friends, family and Lemnos. Summer is all about embracing
More informationBlueberr y Fruit Crumble
Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown
More informationType: Salad/Main Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: coriander, cabbage, snow peas, capsicum, garlic
Asian Soft Noodle Cabbage Salad Type: Salad/Main Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: coriander, cabbage, snow peas, capsicum, garlic Knife Chopping board Heatproof bowl Colander
More informationHome Economics Department. S2 Recipe Book
Home Economics Department S2 Recipe Book Potato and Leek Soup 200g potatoes 1 leek 12.5g margarine 1 chicken stock cube 500 mls water pinch of mixed herbs salt and pepper 1. Wash potatoes. Wash leeks 2.
More informationVegetables and Side Dishes
Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried
More informationHEATHFIELD PRIMARY SCHOOL
HEATHFIELD PRIMARY SCHOOL Term 2 Recipes 2013 Garden Fresh Tomato Soup Ingredients 4 tablespoons of olive oil 2 onions 4 cloves of garlic 20 large fresh tomatoes 2 teaspoons of salt A generous pinch of
More information(U1L13R2) Cooking at home with AIS recipes
Asian pork salad in lettuce cups 1/2 cup rice 500g lean pork mince 1/2 cup Chicken Stock 230g can water chestnuts, drained and chopped 3 green shallots, chopped 2 tbs chopped fresh coriander 2 tbs chopped
More informationBaked Encrusted Salmon
Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast
More informationCHICKEN & BROCCOLI ALFREDO
MAKE FRESH DINNERS - OCTOBER 2016 CHICKEN & BROCCOLI ALFREDO Calories 360; Fat 14g; Saturated Fat 8g; Carbohydrates 39g; Fiber 2g; Protein 19g; Cholesterol 55mg; Sodium 190mg * Parmesan cheese not included
More informationTania s Cooking Recipes: Part 2
Tania s Cooking Recipes: Part 2 1. Smoked Mackerel Dip (Serves 4) - 1 smoked mackerel fillet - 2 tbsp of natural yoghurt or fromage frais - 1 tsp of creamed horseradish - 1 tbsp of fresh chopped chives
More informationOne batch of minced pork, four recipe ideas
One batch of minced pork, four recipe ideas Add a grating of ginger to a mound of pork mince and fire up these four meals: barbecued skewers with a peanut dressing; a courgette noodle and meatball miso
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION
SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 9 Food in the wider world Recipe Booklet During the first half of your year 9 food and nutrition module you will be cooking the following recipes. Keep this
More informationThis book contains material protected under International and Federal Copyright Laws and Treaties. All rights reserved. Copyright 2016 by Dan Clay.
1 Disclaimer Limits of Liability / Disclaimer of Warranty This manual is designed to provide information in regard to the subject matter covered. It is provided with the understanding that the publisher
More informationRecipe E-Magazine. As seen on
Recipe E-Magazine As seen on TIME: 35 minutes SERVES: 2 people Red Pesto with Wholemeal Spaghetti 250g San Remo Wholemeal Spaghetti 3 red capsicums ½ bunch basil ¼ cup pine nuts 1 clove garlic 1 tsp chilli
More informationName of dish : Beef burger with apple and blue cheese.
Beef burger with apple and blue cheese. Preparation (25min) Chill (10min) Cook (12 min each burger/bun) 1. Break the slices of bread into smaller pieces. Put in a food processer and blitz until breadcrumbs.
More informationBack to BASICS. recipe book. Supported by. Department of Health
Back to BASICS recipe book Supported by Department of Health You don t need to spend a fortune or hours in the kitchen to feed your family healthy meals. The recipes in this booklet are quick to make and
More informationCelebrate National Nutrition Month with Delicious, Healthy Recipes
Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address
More informationjmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil
ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in
More informationY9 RECIPES. Academic Year:
Y9 RECIPES Academic Year: 2017-2018 CHEESECAKE 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Decorate the top of your
More informationmeat different with our family faves
meat different with our family faves Why not try less meat once a week? Risotto, burgers, curries and pasta can still be enjoyed, never compromising on taste or protein, and are sure to fill the biggest
More informationCOOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationSimply Well #BeTheLast Mini Cookbook
Simply Well #BeTheLast Mini Cookbook minute steak sandwiches with pesto and grilled vegetables prep 10 mins cook 5 mins serves 4 These super-quick sandwiches are a satisfying lunch. If you have a spare
More informationQuinoa Salad. Ingredients
hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed
More informationSPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8
SPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8 Recipe Booklet During year 8 in food and nutrition you will be cooking the following recipes. Keep this recipe booklet at home so that you always know the
More informationThe 21 Day Challenge. Recipe Book.
The 21 Day Challenge. Recipe Book. For each recipe you will need to apply the suggested portion sizes: 1 palm, 1 thumb, 1-2 handfuls of low starch carbs. Often this will be an estimate especially if fats
More informationShopping List WEEK 11
Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Prep List WEEK 11 Here is a prep list
More informationEarth Day Recipes. Earth Day Cookies
Earth Day Recipes Earth Day Cookies 3 cups powdered sugar 2 cups butter, softened 2 teaspoons vanilla 1 teaspoon almond extract 2 eggs 5 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream
More informationYear 9 Recipe Book NAME: For practical lessons you must:-
Year 9 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationBean and tomato gnocchi bake
Bean and tomato gnocchi bake Preparation time: 15 minutes Cooking time: 45 minutes Floury potatoes, peeled 190g 760g Onion, peeled 60g (1 small) 240g (1 large) Garlic, peeled 4g (1 clove) 16g (4 cloves)
More informationCarrot & Parsnip Muffins
3 serves of vegies Carrot & Parsnip Muffins 15 minutes preparation + 25 minutes cooking 1 cup wholemeal self-raising flour ¾ cup white self-raising flour ¼ teaspoon paprika or curry powder 1 large carrot,
More informationPaella with Chicken and Chorizo. Paella with Chicken and Chorizo. Preparation: 10 minutes Cooking: 25 minutes Serves: 6
Paella with Chicken and Chorizo Preparation: 10 minutes Cooking: 25 minutes Serves: 6 Silicone Measuring Spoons, Silicone Measuring Cups, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer,
More informationPRODUCE Garlic, 4 cloves Parsley, ¼ cup Cilantro, ¼ cup Cucumber, 1 cup shredded Spring mix, 3 cups Red onion, ½ each Tomato, 1 each
MAKE FRESH DINNERS - VEGETARIAN BAKED FALAFEL Calories 320; Fat 2.5g; Saturated Fat 0g; Carbohydrates 58g; Fiber 10g; Protein 19g; Cholesterol 0mg; Sodium 580mg Grocery List WILDTREE PRODUCTS Gourmet Sea
More informationPRODUCE Carrots, 2 each Celery, 2 stalks Cilantro, ¼ cup chopped Scallions, ½ cup sliced Yellow onion, ½ each
MAKE FRESH DINNERS - OPTION 2 BUFFALO CHICKEN SOUP Calories 370; Fat 22g; Saturated Fat 4.5g; Carbohydrates 22g; Fiber 3g; Protein 20g; Cholesterol 40mg; Sodium 420mg *Optional garnish not included in
More informationBeef Asparagus Wraps Ingredients: Directions:
Beef Asparagus Wraps 100 grams thinly sliced beef (3) 15 asparagus 1/4 red onion 1 tablespoon mustard powder 1 clove garlic crushed 3 tablespoon apple cider vinegar Pinch of allspice and a pinch of stevia
More informationDrew Baird`s HEALTHY SNACKS and Desserts
Drew Baird`s HEALTHY SNACKS and Desserts We ve put together a collection of nutritious snacks and healthy versions of your favourite treats! Including snacks throughout the day is a great way to keep you
More informationLemon Turmeric Smoothie
Lemon Turmeric Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF NF 3/4 cup Greek yoghurt 1 Blend all ingredients till smooth. 45g vanilla protein powder 3 tbs rolled oats (or brown rice/quinoa flakes if
More informationBasil and garlic dressing
Basil and garlic dressing 1 clove garlic ½ bunch fresh basil leaves 3 tbs lemon juice ½ cup olive oil 1 tbs sugar Salt and pepper 1. Place all ingredients into a blender til forms a smooth dressing. 2.
More informationRecipe Booklet. Food and Nutrition Year 7 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Omelette 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school Don t forget a container to take your Omelette home in Recipe Booklet Blue tray,
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 STANDARD PLAN One Pan Chicken Sausage and Vegetables
STANDARD PLAN - 07-06-2018 THIS WEEK'S MENU: DAY 1 One Pan Chicken Sausage and Vegetables DAY 2 Low Fat Turkey Bacon Wrap Recipe DAY 3 Cheesy Zucchini Lasagna Rolls Mini Oreo Cheesecakes DAY 4 DAY 5 DAY
More informationBlueberry Nectarine Porridge
Blueberry Nectarine Porridge SERVES 1 PREP 5mins COOK 15mins V GF EF This gluten-free porridge makes excellent use of summer fruits. 1/2 cup quinoa 1 cup milk 2 tsp vanilla extract 2 tsp honey 1/2 cup
More informationShopping List paleoplan.com
Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Prep List WEEK 08 Here is a prep list to help make cooking
More informationThe Four Seasons. Menu
The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,
More informationBreakfast Protein Balls
Breakfast Protein Balls Breakfast Protein Balls Makes: 12 Ingredients: 1 cup toasted muesli 150g pitted prunes (or dates) 100g dried apricots 60g dried cranberries 5 scoops (150g) pure protein powder 1/4
More informationVegetable soup. Recipe: 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube
Vegetable soup 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube Prepare the vegetables using the claw and bridge action. Chop the carrots into a small dice (Brunoise) Chop
More informationFavourite Family Meals Simple and satisfying recipes for any day of the week
Favourite Family Meals Simple and satisfying recipes for any day of the week BLT DIP WITH POPPY SEED TORTILLA CHIPS 5 medium flour tortilla(s) s 1 egg white(s), lightly beaten 2 tsp poppy seeds 4 slice
More informationBUSY MUM RECIPES. Kelly Rennie & Clare Fenton Nutritionist. busymumfitness
busymumfitness.com 8 Week BUSY MUM RECIPES Kelly Rennie & Clare Fenton Nutritionist kellyrenniebusymum busymumfitness Table of Contents Weeks 1-2 Recipes... 3 Quinoa Porridge...4 Banana Omelette...5 Healthy
More informationAppetizer - Recipes. Mini pizza Dough
Appetizer - Recipes Eggplant Dip-1 Eggplant Dip-2 Chili Dip Hummus Dip Bean Nachos Guacamole Dip Puff pastry shells Stuffed Mushroom Egg Rolls Spinach Fillo Crescents Vegetable wonton Falafel Celery and
More informationtake away ReCIPeS and tips to HeLP take away the JUNk FOOD
take AWAY RECIPES AND TIPS TO HELP take AWAY the JUNK FOOD If you are one of the 2.6 million Australians who eat at a fast-food chain on a given day, these recipes are for you. Learn the true cost of buying
More informationWeek Plan Recipes Week of September 10 - September 16
Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2
More informationFish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk
Fish en Papillotte 2 fish fillets, (any fresh or frozen fish will work) 1 2 onion, finely sliced 1 medium tomato, sliced 1 4 fennel bulb, finely sliced (optional) 2 tbsp olive oil squeeze lemon juice (or
More informationBaked Chicken with Vegetables
Baked Chicken with Vegetables 4 potatoes, sliced 6 carrots, sliced 1 large onion, quartered 1 raw chicken, cleaned, skin removed, and cut into pieces ½ cup water 1 teaspoon thyme ¼ teaspoon pepper 1. Preheat
More informationMY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES BREAKFAST
More informationTHURSDAY 31ST JAN. PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal)
THURSDAY 31ST JAN PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal) 2 x 125g floury potatoes, scrubbed 2 pork loin chops (well trimmed) 1 red onion 1
More informationFish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2
Fish Recipes Baked Haddock, Spinach and Egg Pots 200g spinach leaves 2 tbsp cold water 300g skinned haddock or firm white fish 125g of low fat crème fraiche (replaces the single cream allowance) 4 spring
More informationOPTION 1 OPTION 2 OPTION 3
MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin
More informationRecipe Booklet. Food and Nutrition Year 8 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Pasta Bake 225g dried pasta shapes 200ml milk 295gm approx. can condensed Soup (any variety) 1 slice of bread (for breadcrumbs) 125g cheese Remember an 50gm frozen peas and or 50gms sweetcorn oven proof
More information2013 RECIPE CALENDAR. Lifestyles Team St Edmunds Victoria Park Road Torquay TQ1 3QH TEL: Produced by;
2013 RECIPE CALENDAR Produced by; Lifestyles Team St Edmunds Victoria Park Road Torquay TQ1 3QH TEL: 01803 208840 January 2013 (serves 4) * 2 tsp cumin seeds * Large pinch chilli flakes *1 tbsp olive oil
More informationWk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in
PART 1 - RECIPE BOOK Wk Practical Homework Cooked 1 Introduction to Year 8 Food and Nutrition Bring ingredients for flapjack. 1 small tin or 30p for an aluminium tin. 2 Flapjack Bring ingredients for Enchiladas
More informationChocolate Chip Muffins
Chocolate Chip Muffins 100g self raising flour 50g caster sugar 2 x 15ml oil 1 x 10ml cocoa 25g chocolate chips 2 x 15ml milk (if required) Scales Measuring spoons Knife Metal spoon Plate Bun tray Paper
More informationPractical work in Home Economics. 1. Ingredients for practical cookery lessons are provided by the pupil.
Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a
More informationwith... GREAT TASTING EASY RECIPES
Cook with... GREAT TASTING EASY RECIPES We ve put together a great mini-cookbook full of tasty, nutritious and above all simple meals! All our recipes are designed to be easy to make and packed full of
More informationAussie Fitness Ltd Click Here for the Get Lean Vegetarian Guide
Click Here for the Get Lean Vegetarian Guide Get Lean Breakfast Greens Smoothie (Serves 1) For those following Month 1: Ingredients: ½ cup blueberries ½ medium banana 2 tablespoons oatmeal ½ cup almond
More informationFruit Smoothie. Ingredients. Variations. Method. 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice.
Fruit Smoothie 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice. Variations 1 - Use raspberries, Apples, Mango, Orange, Passion Fruit, Peach. 2 - Use Apple juice, Cranberry Juice Bring
More informationBABY BOK CHOY & CHILI CHICKEN SWEET POTATOES
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
More informationrecipe book First Edition
recipe book First Edition braised greens 2 tablespoons olive oil 2 cup minced celery 2 cup minced carrot cup minced onion, any type clove garlic, mashed 4 sprigs fresh thyme 3 cups greens (i.e. swiss chard,
More informationPlace tortillas on a work surface. Divide eggs, remaining 1/4 cup cheese, black beans, and avocado.
HAR MONS FOOD for THOUGHT New year s resolutions tend to follow the same pattern year after year we start off with gusto, then we lose our gumption. At Harmons, we want to help your healthy food resolutions
More informationOven baked risotto. Scones
Oven baked risotto 100g risotto rice 75g frozen peas 1 pepper 1 onion 1 stock cube (chicken or vegetable) 400g can chopped tomatoes Handful of parsley 200ml boiling water Oil Salt & Pepper Garnish Equipment:
More informationPLANT-BASED PISTACHIO RECIPES. AmericanPistachios.org
PLANT-BASED PISTACHIO RECIPES CRUNCHY SPRING ROLLS WITH ASIAN PISTACHIO DIPPING SAUCE RECIPE BY CHERYL FORBERG, RDN 16 spring rolls CRUNCHY SPRING ROLLS Feel free to mix and match your favorite veggies
More informationYear 8 Food Technology. Go Crazy With Cakes. Recipe Booklet
Year 8 Food Technology Go Crazy With Cakes Name: Recipe Booklet Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes
More information2018 Summer CSA Recipes Week 2
2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup
More informationTAKE AWAY. Recipes and tips to help take away the junk food
TAKE AWAY Recipes and tips to help take away the junk food Contents How to use this booklet 1 Chunky chips 2 Chicken nuggets 3 Pizza 4 Burgers 6 Noodle stir fry 8 Creamy pasta 10 Fish and chips 12 Drinks
More information1.0 Recipes & Food Ideas
1.4 : Roast Dinners Always a family favourite, Roast Dinners can be prepared in a number of healthy, tastetempting ways and the leftovers can provide the base for a number of other meals during the week.
More informationCHOCOLATE MOUSSE THIS WEEK S TASTY RECIPE SERVES 8
CHOCOLATE MOUSSE SERVES 8 300g good quality dark chocolate (70% cocoa solids), broken into small pieces sea salt 8 large free-range eggs 100g caster sugar 300ml double cream 75ml Amaretto MAKE IT FRESH
More informationLOVE. your LEFTOVERS. Creative recipes from diverse cultures
LOVE your LEFTOVERS Creative recipes from diverse cultures The Ethnic Communities Council Love Food Hate Waste project celebrates the diversity of food and cultures in NSW Apple Cake Use up your old apples
More informationAutumn Term Recipes. for. Healthy Snack Foods
Autumn Term 2015 Recipes for Healthy Snack Foods Vegetables and Pesto Dip 1. Get out - chopping board, knife, bowl, spoon 2. Get ingredients - 2 tablespoons of pesto, 100g Greek yoghurt, half a red, green
More informationChicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan
Chicken Tortilla Pouches (Serves2) 2 tablespoons oil Frying pan ½ pepper large plate ½ red onion vegetable knife 1 chicken breast Chopping board ½ teaspoon chilli sauce teaspoon 2 soft tortillas wooden
More informationGreen Mango Smoothie. Ingredients. Method. SERVES 1 PREP 5mins COOK 0min V GF EF. 1 Blend all ingredients till smooth. 1 cup milk
Green Mango Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF 1 cup milk 40g vanilla protein powder 25g almonds 1 Blend all ingredients till smooth. 1/3 cup rolled oats (or brown rice/quinoa flakes if gluten
More information